Chef Simone Rugiati's recepies

Creamed carrot with lemon squid

Ingredients

4 carrots
1 stick of celery
1 onion
1 tablespoon bitter cocoa
400 g squid
1 clove garlic
2 tablespoons Polenghi lemon juice
Salt & pepper
Extra virgin olive oil

Preparation

Peel the carrots, celery and onion and place them on a sheet of aluminium foil. Cook in the oven for about 1 hour. When ready, place blend everything to a creamy consistency, season with salt, pepper and extra virgin olive oil and keep warm.

Rinse the squid and toss them in a hot pan with a drizzle of extra virgin olive oil and the clove of garlic. Cook for only a few seconds, soften with lemon juice and remove from the heat.

Pour the creamed carrots on to a plate and then add a spoonful of squid and a dash of bitter cocoa.

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